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Turkey Penne with Lemon Cream Sauce

 Turkey Penne with Lemon Cream Sauce
You’ll please every picky palate at the table with this colorful pasta dish. Creamy, satisfying and loaded with lively flavors, it’s the perfect way to sneak some fresh veggies into little tummies. —Taste of Home Test Kitchen
4 ServingsPrep/Total Time: 30 min.


  • 2 cups uncooked penne pasta
  • 1/2 pound turkey breast cutlets, cut into 3/4-inch pieces
  • 3 tablespoons butter, divided
  • 2 cups fresh broccoli florets
  • 3 small carrots, thinly sliced
  • 2 garlic cloves, minced
  • 2 tablespoons all-purpose flour
  • 1-1/2 teaspoons chicken bouillon granules
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 1/8 teaspoon salt
  • 2-1/2 cups half-and-half cream
  • 1/4 cup lemon juice
  • 2 plum tomatoes, seeded and chopped


  • Cook pasta according to package directions. Meanwhile, in a large
  • skillet, saute turkey in 1 tablespoon butter until no longer pink.
  • Remove and keep warm.
  • In the same skillet, saute broccoli and carrots in remaining butter
  • until crisp-tender. Add garlic; cook 1 minute longer. Stir in the
  • flour, bouillon granules, thyme, pepper and salt until blended.
  • Combine cream and lemon juice; gradually stir into broccoli mixture.

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Turkey Penne with Lemon Cream Sauce (continued)

Directions (continued)

  • Bring to a boil; cook and stir for 2-3 minutes or until thickened.
  • Drain pasta; add to the skillet. Stir in turkey and tomatoes and heat
  • through. Yield: 4 servings.
Nutritional Facts: 1-1/2 cups equals 528 calories, 25 g fat (16 g saturated fat), 136 mg cholesterol, 594 mg sodium, 43 g carbohydrate, 4 g fiber, 28 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.